Regions of popularity: Nationwide
Beer type: Vollbier
Original extract: min. 11%
Alcohol content: appr. 4,8 - 5% vol.
Fermentation type: Bottom-fermenting
Characteristics: Very dark beer, full-bodied: no uniform taste characteristics.
Brewing process: Fermented with bottom-fermenting yeast using dark special and roasted malts
History: Dark brown beers used to be predominant in Germany. The consumption of Schwarzbier was first documented in Thueringen in 1543; originally brewed top-fermenting.
Serving conventions: Best served at 8 degrees Celsius, typically served in Schwarzbier goblet glasses.